Chocolate Not-Only-In-Your-Dreams Cake |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ingredients:
1 cup(s) brown sugar (not packed) |
butter-flavored cooking spray |
4 large egg whites |
1/2 teaspoon(s) powdered sugar |
4 raspberries, optional |
1/2 teaspoon(s) salt |
1/4 cup(s) unsweetened applesauce |
3/4 cup(s) unsweetened cocoa powder |
1 teaspoon(s) vanilla extract |
1/4 teaspoon(s) very finely ground espresso beans |
Directions:
1. Preheat the oven to 350 degrees.
2. Generously mist four 3 1/2-inch-diameter ramekins with spray. Place them side by side in an 8 X 8-inch baking pan. Add water to the pan until it reaches halfway up the ramekins.
3. Use a sturdy whisk or spatula to mix the applesauce, vanilla, egg whites and brown sugar in a large mixing bowl until well combined. Add cocoa powder, espresso and salt. Stir until just combined and no lumps remain. Divide evenly among the ramekins (Each ramekin will be about 2/3 full).
4. Bake for 21 to 24 minutes, until the tops look silky and puff slightly and a toothpick inserted in the center comes out a bit wet.
5. Remove from the oven and carefully transfer the ramekins from the water bath to a cooling rack. Cool for about 10 minutes.
6. After cooling, invert each ramekin onto a dessert plate. Let stand for 1 minute, then slowly lift off the ramekin (If necessary, run a knife around the edge of the ramekins to loosen them).
7. Cool for another 5 to 10 minutes.
8. Use a fine sieve to evenly dust each cake with a light sprinkling of powdered sugar. Place one raspberry on the center of each cake, if using. Serve immediately.
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